Ladyfingers are not only delightful cookies that can be enjoyed with a cup of coffee, tea or hot chocolate, but they are also the base for the wonderful dessert that is Tiramisu. Unfortunately, finding vegan ladyfingers in a grocery store is next to impossible, so the only option if you want them is to make them yourself
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Julie and Jay Hasson created Julie’s Original Gluten Free baking mixes because they know how much time and money is involved in gluten-free baking, not to mention all of the trial and error, as well as tracking down dozens of specialty flours. They’ve done all the hard work for us! With these mixes we can do what Julie and Jay like to call “modern scratch baking.”
Even though I don’t drink coffee, I love a good coffee cake. Our Cinnamon Streusel Cake gets a hand from boxed cake mix and instant pudding mix.
Every year when my family would get together for “Break the Fast” following Yom Kippur, a family friend, Charles, would always bring a pistachio cake. This cake became part of the tradition. Much like a Thanksgiving meal in that you know the menu before you get there, for breaking the fast my family always has the same foods: bagels, lox, cream cheese, assorted fish, blintzes and lots of pastries, including Charles’ pistachio cake. Ethan and I now bring our own vegan cream cheese and Ethan makes his famous Chickpea Tu-No Salad, which everyone loves. A few years ago, Charles moved to Florida and was no longer around for Yom Kippur. I stepped up and took over making the blintzes, both cheese and potato, and 100% vegan. The first time I made them everyone was shocked that they contained no egg or dairy. My father now asks me to make them every year and when
